Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Zest and halve the lemon. Mince or grate the garlic. Cut the lettuce into bite-sized pieces. Halve the tomatoes. Cut the ciabatta into 1-inch cubes.

Make the croutons: In a large bowl, toss the ciabatta cubes with a drizzle of olive oil and season with salt and pepper. Transfer to a baking sheet and bake in the oven for 5-6 minutes, until toasted.

Cook the chicken: Season the chicken on all sides with the rosemary, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Sear the chicken for 2-3 minutes per side, or until golden brown. Transfer to a baking sheet (you can use the same one from step 2) to finish cooking for 5-8 minutes, or until cooked through. Set aside to rest.

Make the dressing: In a small bowl, whisk together 1 Tablespoon mayonnaise, 1 teaspoon Dijon mustard, half the parmesan cheese, lemon zest, and the garlic (to taste). Whisk in a squeeze of lemon juice and a large drizzle of olive oil. Season to taste with salt and pepper.

Toss the salad: Toss the lettuce, croutons and tomatoes in a large bowl with half the dressing.

Finish and plate: Thinly slice the herbed chicken and serve on a bed of Caesar salad. Finish with the remaining parmesan cheese, and dressing. Enjoy!